Gravlax on Potato Chips with Lemon Confit
Nutritional values
(Percentage of daily recommendation)
| Calorie | 474 cal. | (23 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 21 g | (84 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 3.8 μg | (19 %) | ||
| Vitamin E | 9.1 mg | (76 %) | ||
| Vitamin K | 12.9 μg | (22 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 14.4 mg | (120 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 1.4 μg | (3 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 969 mg | (24 %) | ||
| Calcium | 26 mg | (3 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 58 mg | |||
| Complete sugar | 25 g |
Ingredients
- For the marinated salmon
- 400 grams Salmon (very fresh, with skin)
- 1 lemon (Juice and grated zest)
- 1 onion
- 1 garlic clove
- ½ bunch Chives
- For the potato chips
- 4 size potatoes
- vegetable oil (for frying)
- salt
Preparation steps
For the lemon confit: Rinse the lemons under hot water and thinly slice. Transfer to a bowl and add the salt, sugar, honey, rum, cinnamon, clove, coriander and vanilla bean. Cover and let stand 24 hours at room temperature. Transfer to a food processor and pulse until the mixture is chunky (alternatively, coarse chop with a knife).
Spoon the lemon mixture into sterilized canning jars with lids and seal. Refrigerate for several weeks before using.
For the marinated salmon: Rinse the fish, pat dry, and remove any bones. Place the salmon in a bowl and rub the flesh with the lemon juice and zest. Peel and finely chop the onion. Peel the garlic and press with a garlic press. Rine the chives, shake dry and thinly slice. Add the onion, garlic and chives to the bowl with the salmon, rubbing it over the salmon flesh. Cover with foil and refrigerate overnight. For the potato chips: The next day, peel the potatoes, cut into large rectangles and thinly slice. Rinse the potatoes and dry on paper towels. Heat the oil in a saucepan or deep-fryer to 350°F. Working in batches, fry the potatoes until crisp. Remove with a slotted spoon and drain on paper. towels. Remove the salmon from the refrigerator, thinly slice and roll the slices up. Place the salmon on the chips. and serve with the preserved the lemon confit.
